A fragrant one-pot rice dish featuring tender chickpeas and aromatic spices. This wholesome meal is perfect for a quick weeknight dinner or a special lunch, often served with a side of cooling raita.
Prep15 min
Cook25 min
Soak30 min
Servings4
Serving size: 1.5 cups
1105cal
6gprotein
64gcarbs
Ingredients
1.5 cup basmati rice
1.5 cup boiled chickpeas (or one 15-oz can, drained)
Crisp, tangy rings of onion tossed with fresh lemon juice, herbs, and a hint of spice. This classic Indian side salad, known as Laccha Pyaz, is the perfect refreshing accompaniment to rich curries and grilled kebabs.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
Protein-packed, aromatic Chana Pulao with crisp onion salad and tangy pickle – a fiber-rich delight!
This north_indian dish is perfect for lunch. With 1217.88 calories and 7.9g of protein per serving, it's a low-phosphorus option for your meal plan.
93gfat
cinnamon stick
4 pcs cloves
3 pcs green cardamom (lightly crushed)
0.5 tsp turmeric powder
0.75 tsp red chili powder (adjust to your spice preference)
1 tsp coriander powder
0.75 tsp garam masala
1.5 tsp salt
2.5 cup water
1 tbsp lemon juice
3 tbsp coriander leaves (chopped, for garnish)
Instructions
1
Rinse the basmati rice under cold water until the water runs clear. Soak it in enough water to cover for 30 minutes, then drain completely.
2
Heat ghee or oil in a pressure cooker over medium heat. Make the tempering.
Once the ghee is hot, add cumin seeds, bay leaf, cinnamon stick, cloves, and green cardamom.
Sauté for about 30-40 seconds until the spices become fragrant and the cumin seeds sizzle.
3
Add the sliced onions and sauté until they turn golden brown, which should take about 7-8 minutes. This step is key for a deep flavor.
4
Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw smell disappears.
5
Stir in the chopped tomatoes and cook until they become soft and mushy, about 4-5 minutes. Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook the masala for 2 more minutes until the oil starts to separate.
6
Add the boiled chickpeas to the cooker and mix gently to coat them with the masala. Sauté for a minute.
7
Gently add the drained rice to the cooker. Stir carefully for a minute to mix it with the masala without breaking the grains.
8
Pour in 2.5 cups of water and the lemon juice. Stir once gently. Secure the lid of the pressure cooker. Cook on high heat for 2 whistles (about 10-12 minutes).
9
Turn off the heat and allow the pressure to release naturally. Once the pressure has settled, open the lid. Gently fluff the rice with a fork to separate the grains.
10
Stir in the garam masala and garnish with fresh chopped coriander leaves. Serve the Chana Pulao hot with a side of raita or plain yogurt.
4
Serving size: 0.5 cup
35cal
1gprotein
8gcarbs
0gfat
Ingredients
2 medium Red Onion (Thinly sliced into rings)
1 cup Ice Cubes (For soaking the onions)
4 cups Cold Water (For soaking the onions)
2 tbsp Lemon Juice (Freshly squeezed)
0.5 tsp Kashmiri Red Chili Powder (For color and mild heat)
0.5 tsp Chaat Masala
0.25 tsp Black Salt (Also known as Kala Namak)
0.25 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped)
1 piece Green Chili (Optional, finely chopped for extra heat)
Instructions
1
Prepare the Onions
Peel the red onions and slice them into thin, uniform rings. A mandoline slicer works best for this.
Gently separate the rings with your fingers and place them in a large bowl.
2
Soak for Crispness
Add the ice cubes and cold water to the bowl, ensuring the onion rings are fully submerged.
Let them soak for 15-20 minutes. This crucial step makes the onions crisp and mellows their sharp flavor.
3
Drain and Dry
After soaking, drain the onions completely using a colander.
Gently pat the onion rings dry with a clean kitchen towel or paper towels. Removing excess moisture is key to preventing a soggy salad.
4
Season and Toss
Transfer the dry onion rings to a clean mixing bowl.
Sprinkle with lemon juice, Kashmiri red chili powder, chaat masala, black salt, and regular salt.
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Add the chopped coriander leaves and optional green chili.
Toss gently with your hands or two forks until the rings are evenly coated with the spices.
5
Serve Immediately
Serve the Laccha Pyaz immediately to enjoy its maximum crispness and fresh flavor.
It is an excellent accompaniment to grilled meats, kebabs, dal makhani, and rich curries.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
